Author Notes
Whenever me or any family member was sick, my grandpa would make his famous soup. It is very nourishing and will make you feel better :) —agadamaam
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Ingredients
- Chicken Stock
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1
Whole free range chicken, with the skin, (about 3 1/2 pounds), rinsed, giblets discarded
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2
Carrots, unpeeled cut into large chunks
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3
Organic celery stalks and leaf cut into chunks
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2
Large white onions, quartered
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1
Head of garlic, take it and just cut in in half
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1
Turnip, quartered
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1/4 bunch
FRESH thyme
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2
Bay Leaves
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8
Whole black peppercorns
- Soup
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2 tablespoons
Extra virgin Olive Oil
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1
Medium Yellow onion chopped
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3
garlic cloves, minced
-
2
2 medium carrots, cut diagonally into 1/2-inch-thick slices
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1
Bay Leaf
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4
fresh thyme sprigs
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8 ounces
Wide egg noodles (found in Kosher foods section)
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1 1/2 cups
shredded cooked chicken
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1
handful fresh flat-leaf parsley, finely chopped
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2 dashes
Kosher Salt
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3 dashes
Freshly Ground Black Pepper
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1 pinch
Flat-leaf Parsley
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2 quarts
2 quarts chicken stock, recipe follows
Directions
-
For the Stock:
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and put in the fridge.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Store the stock, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate over night. In the morning take a spoon and remove all the fat from the top.
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For the Soup:
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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